RESTAURANT

The guest house provides you with a lot of homemade, Arabian Palestinian foods

such as, Maqluba, musakhan, owzi, mansaf, mahashi, grape leaves with meat and rice, mjaddara, freekeh soup, chicken with rice, shushbarak, Mulukhiyah, kuskus, stuffed cabbage rolls, Green beans and beef stew(green & White), Okra stew, kiddreh, Tagein

Maqluba:

Maqluba is a traditional arab dish from the levant, popular in Palestine. The Dish Includes meat, rice, fried vagetables placed in a pot, which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down"

Musakhan:

Musakhan is a palestinian cuisine dish, composed of roasted chicken backed with onions, sumac, allspice, and fried pine nut served over taboon bread. it is often considered the national dish of plaestine.

Owzi:

Owzi is one of the popular dishes in many Arab countries. Owzi dish consists mainly of rice. it can be served as rice with chicken alone. It is also a dish served with salad and yogurt, in addition to that Serve next to chicken, garnished with assorted fried or roasted nuts, with dazzling minced meat.

Mansaf:

Mansaf is a traditional Arabic dish made with lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. Is the national dish of Jordan, and can also be found in Palistine. The name of the dish comes from the term of "large tray".

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Mahashi:

Dishes are popular over Palestine and have the advantage of being prepared the day before. The preparation of stuffed vegetables: eggplants, zucchini, baby pumpkins, potatoes, carrots, and cucumber, is a delicate operation requiring great dexterity and infinite patience.

Grape leaves with rice and meat:

These bundles of meat and rice rapped in grape leaves are a favorite dish in Palestine. warak dawali is one of those meals which takes a true meaning of time, love and care

Mjaddara

While rice and lentils cook, halve the onions vertically and slice thinly. fry onions in the olive oil until golden brown. transfer the mjaddara to a platter and top with fried onion. server with a simple Arabic Salad and Yogurt Cucumber Salad or simply plain Yogurt

Freekeh soup:

Coldest days of the year are necessarily calling for some sort of food. Soup comes first; its meant hearty, soothing and warming. Freekeh soup particular is great for those cold winter days. its filling and tasteful, yet light and easy to prepare. Freekeh is a roasted type of green wheat. Vry authentic middle eastern food and still very popular. It comes in two types: cracked (typically used in soup) and whole freekeh.

Chicken with rice:

This super quick prep oven baked chicken and rice is made entirely in the oven! The key trick that makes all the difference is backing chopped onion and butter in the pan (instead of sauteing it on the stove) before adding the rice and chicken. The rice is outrageously delicious!

Shushbarak:

Is a pasta dish made in Palestine that has been described as a kind of local variation on ravioli. After being stuffed with ground beef and spices, thin wheat Doug parcels are cooked in yogurt and served hot in this sauce.

Mulukhiyah:

Is leaves of corchorus olitorius commonly known as jew's mallow, nalta jute or tossa jute. Is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

KusKus - maftoul:

"The wheat is boiled, sun-dried and cracked, and hand-rolled in freshly ground organic whole wheat flour, then steamed and sun-dried" Like KusKus, maftoul is traditionally cooked using special cooking equipment to steam it. Chickpeas are added to make it heartier, and onion to make it flavorful. Warm spices add depth and complexity to the dish.

Stuffed cabbage rolls - Malfouf :

stuffing different kind of vegetables, including vegetable leaves, with rice and meat is a distinctive characteristic of east Mediterranean cuisines. Tens or maybe hundreds of various dishes are based on the same concept. we have stuffed peppers, stuffed zucchini, stuffed eggplants, stuffed tomatoes, onions, potatos, grape leaves, cucumber, carrots and much more!

Fasulia- Green bean and beef stew:

Fasulia really hits the spot on cold, winter days. The spices used really compliment the green beans and meat used, You can use stew beef or lamb in this recipe, either one is good.

Okra stew - Bamia:

Ora stewed in tomato sauce is widely known in many Eastern cuisines; including Egyptian, Greek, Iranian, Indian, in addition to the Levantine, come with rice and chicken.